Tomato Crostini

Tomato Crostini
  • 2 dozen
  • 0:20 Preparation
  • 0:07 Cooking
  • 0:27 Total Time


Add all
  • 1

    thin baguette (ficelle), in 24 slices

  • 2

    cloves garlic, halved

  • Sufficient quantity, olive oil

  • topping:

  • 1/2 cup
    (125 mL)

    flat-leaf parsley, chopped

  • 0.500

    clove garlic, crushed

  • 1 Tbsp.
    (15 mL)

    lemon zest, finely grated

  • 3 Tbsp.
    (45 mL)

    grated Parmesan cheese

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 24

    italian (plum) tomatoes

  • 12

    cocktail bocconcini cheese, halved


Preheat the oven to 180°C (350°F).

Rub the bread slices with the halved garlic cloves and brush lightly with olive oil. Arrange on a baking sheet and bake about 12 minutes, then turn and bake another 12 minutes until nicely toasted.

In a bowl, combine the parsley, crushed garlic, lemon zest, parmesan cheese and olive oil.

Place a slice of tomato on each slice of bread, add a bit of the parsley mixture and top with a piece of cocktail bocconcini.

Return to the oven and bake about 7 minutes to melt the cheese slightly and reheat the crostini.

Serve immediately.

Source: Saputo